Friday, November 26, 2010

Mix dry ingredients together. Add wet ingredients and stir to combine. Spoon into greased muffins tins and bake at 350 degrees for 15-19 minutes or until toothpick comes out clean. Remove from pans and set on cooling racks to cool after baking, then wrap/cover right away. Gluten free baked goods tend to dry out really fast. Freeze leftovers and reheat by wrapping in aluminum foil and placing in 350 degree oven for 5-10 until warmed through and soft.

I turned these into gluten free cornbread stuffing yesterday for our Thanksgiving.

Tuesday, November 23, 2010

I did it!!!! I made cranberry jelly for Buddy. (Now I just hope that he will like it as well as the stuff out the can) Buddy loves the canned cranberry jelly. Yes, I mean the one you pour out in the shape of the can. But the only problem is that even the Organic stuff I can get from the store has sugar and lemon juice in it (citrus is a big allergen). So I set out to make some. I decided against the whole cranberry method, because Buddy has texture issues. And I thought I could probably not get it completely free from pulp and seeds. So I decided on pure cranberry juice. The first batch I forgot about on the stove and it burnt (agave nectar smells really bad when burned). I was going to use fruit pectin, but then I read the ingredients (dextrose and citric acid etc). So I went with good old plain gelatin (we have no problems really in the meat department).

Pour 3 c. cold cranberry juice in to pot, stir in rice syrup and agave (sweeten to taste). Ladle out 1 cup of sweetened juice. Bring remaining 2 cups of juice to a boil. Meanwhile sprinkle 3 packs of plain gelatin (box comes with four) over the 1 cup cold cranberry juice and let sit for one minute. Pour boiling juice into bowl with cold juice that was mixed with gelatin. Stir well to combine. Let cool and place in refrigerator. Refrigerate until set.

Saturday, November 13, 2010

Cool weather is here. And that gets me thinking about soup and other warm dishes. This is a recipe I came up with years ago. You can add pasta if you desire, but I am kind of a texture freak and don't like pasta in my soups.

In a large soup pot, over medium heat, pour olive oil (good turn around the pan), celery, onions, carrots, potatoes and cabbage. Cook until cabbage is translucent and onions are clear. Pour in the complete cans of tomatoes, and spaghetti sauce. Fill each emptied can with water and add water to pot. Pour in complete cans of beans and tomato paste. Fill those cans with water and add to pot.Bring to a boil and add corn. Bring back up to a boil and simmer until potatoes are tender. Serve steaming hot with grated parmesan on top.

These are one of my all time favorite things to eat. We usually make these when we go to New Orleans during oyster season. Our friends or my hubby pick up a sack of raw oysters and then as they shuck them and put them on the half-shell I cook them on the grill. I have served these to self-proclaimed non-oyster eaters and they have liked them.They are the best thing EVER! The recipe is based on charbroiled oysters that you can order from a restaurant called Drago's in Metairie Louisiana.

Mmmmmm just typing this is making my mouth water.

Charbroiled Oysters

24 raw oyster on the half shell (large)

1 lb. Butter

2 Tbsp. minced garlic

½ tsp. Grated Parmesan cheese

½ tsp. Grated Romano Cheese

½ tsp. Minced parsley

black pepper

cayenne

Melt butter in a large microwavable container. Add garlic. Mix cheese, black pepper, parsley & pinch cayenne in a separate bowl. Place oysters on the half shell on the BBQ grill. Place a pinch of cheese-parsley mixture on each oyster and spoon garlic-butter over each. WATCH OUT!!!!! EXCESSIVE FLAMES!!!

You can also place the oysters in a lasagna pan or baking pan with a good lip on a bed of rock salt, top with cheese mixture and butter mix and then place them in the oven on broil. You can also crumple foil and place it underneath the oysters to prevent sliding. Broil until puffed. But watch them VERY CAREFULLY. They can go from yum to burned really fast.

This recipe comes from my sweet college roommate, who could bake like nobody's business. I modified to make it my own, as I have to do usually with everything. I usually don't add nuts.

Banana (Nut) Bread

½ C. Sugar

1/3 C. Shortening

2 eggs

1 ¾ C. all purpose flour

1 tsp. Baking powder

½ tsp. Baking soda

½ tsp. Salt

4 c. mashed very ripe bananas

½ c. walnuts or pecans (optional)

Cream sugar and shortening. Mix together the dry ingredients and add alternately with the bananas to the creamed sugar mixture. Stir in nuts if adding. Bake in loafs pans at 350º F for 40-45 minutes or until a knife comes out clean.

Or bake in muffins tins for about 18 minutes or less. Ready when a toothpick comes out mostly clean.

Now these BBQ shrimp are not your usual BBQ shrimp. These are covered in more like a thin buttery wonderfully flavored sauce and are finger-licking, elbow dripping, 50 napkins good!

I can't make these in the land-locked state we live in, trapped in a small town with no decent seafood to speak of (Yes even the frozen stuff has been in the store freezer for horrifying lengths of time). We do try and makes these when we get to the east coast and can get delicious fresh South Carolina shrimp or, of course, in the city of my heart New Orleans.

But these are a tradition for us back home and are a family recipe and favorite.

New Orleans Style BBQ Shrimp

30 Jumbo Shrimp (2-3 lbs.)

2 sticks butter

2 tsp. Garlic powder

2 tsp. Italian seasoning

2 tsp. Paprika

2 tsp. Crushed red pepper flakes

2 tsp. Salt

dash white pepper

1 1/3 c. olive oil

4 Tbsp. Worcestershire Sauce

4 Tbsp. Lemon juice

2 tsp. Chili powder

2 tsp. Dried oregano

Spread shrimp out in a large lasagna pan. Combine all other ingredients in a sauce pan on low heat and heat until butter is melted. Let sauce cool. Pour sauce over shrimp, cover with plastic wrap and refrigerate for one hour. Bake at 300º F turning shrimp every ten minutes until pink all the way through (don't over cook!!). Serve immediately with warm crusty bread for dipping.

I wanted to post some new recipes since Thanksgiving is coming up soon. Most of these are not gluten or allergen free, just plain old run of the mill stuff. But they are favorites in our house. You can make it gluten free by making it with a boxed cake mix like Betty Crocker Gluten Free Yellow Cake Mix.

1 box yellow cake mix

1 box lemon jello

5 eggs

¾ cup water

½ cup vegetable oil

2 tbsp. lemon extract

Combine ingredients and bake on 350°

Follow box instructions for baking pan size and bake time

Makes about 24 cupcakes.

If making as cake, butter and flour pans before pouring in batter. Make in a large square cake pan or bunt pan.

Glaze while still warm and then let rest until cool and glaze has set

Glaze:

¼ cup lemon juice

2 cups powdered sugar

Aunt Blanche always made these in a large rectangular cake pan and then cut them into square, wrapped them individually in plastic wrap and served them to all the ankle biter when they come (even when the ankle biters grow taller than her). They were and are one of my hubby's favorite things.

Friday, November 5, 2010

Well, I have begun the search and planning for our first allergen free Thanksgiving dinner. I am praying for wisdom and creativity. I'm sure I am about to learn a whoooooole lot. First project- gluten free, allergen free apple pie. I'll report back if it is good.

In the mean time here are some good links I found for some possible recipes to try.

Gluten Free Pantry French Bread Mix This is our staple bread, because it is sugar free and I can make it without any rotation allergy ingredients. My little guy eats this about six out seven days in a week. It is really easy to make and if you slice it and place plastic between the slices, you can pop a slice out of the freezer and microwave for about 35 seconds- comes out like fresh soft bread.

Any Nut Butter (see Puffed Grain Bars recipe for more info)- Peanut Butter, Cashew Butter or Almond Butter with honey, apple butter, or all fruit (edited to say All Fruit now has maltodextrin in it and that makes me nervous, even if it is gluten free. Something that far processed can't be good for you.) or honey on Gluten Free Pantry's French Bread or even as a pancake sandwich on Rice Pancakes or rice waffles.

Beachy's Apple Butter comes from Salisbury PA (I love this!!!! It is just apples, cider and spices. It does have cinnamon which we have to rotate, but it the BEST apple butter you have ever tasted!)

Sorrell Ridge Fruit Spreads- they are sweetened with only fruit juice. We buy the grape. (Note- these did not work out for Buddy. They are sweetened primarily with pineapple juice. But we still buy all the flavors that they make for the rest of the family to enjoy.)

Lots of apples, blueberries, peaches, cherries, bananas, grapes, dried apricots, and raisins. (as much of any kind as he wants any day). I buy frozen peaches, cherries, and blueberries in bulk and pull out what I need.

We love any of the So Delicious products but we can really only buy the Coconut Ice Cream in our little town. We did find the coconut yogurt at a big city Whole Foods while on vacation. Buddy chowed down on it. I love that it is sweetened with agave nectar, so we don't have to rotate the vanilla flavor.

Saturday, October 16, 2010

Well, we have officially taken Buddy completely off of gluten. After much reading and talking with others I decided to give it a go. We decided to not have him tested, because of the concern that official diagnosis would create a black mark on him with insurance later in life. So we are going forth assuming that gluten is the source of the problem and believing we will see results.

We have already started to see results. We removed gluten completely about a month ago. His appetite has increased more and he seems to be feeling better over all. He is really starting to eat like a BOY! (that makes this mother very happy) We are still avoiding all the other foods we have been. That being said, going gluten free is simple and yet not. Just because something is labeled gluten free does not mean that it is safe for Buddy to eat. I hope that over time that WILL become so for him. Our hope is that his body will heal, once the gluten has been out of his sytem for an extended period of time, and we can eventually start trying to add other foods back in on a rotational basis.

I am changing once again how I cook for Buddy to be completely gluten free and watching more carefully for cross contamination issues (because the rest of us have to eat too). I can't afford nor desire to put the whole family on a gluten free diet, so watching for cross contamination is always important.

I am also having to search out new sources for things like flours and oats. Wow! Gluten free oats are expensive! I mean like four times the cost of regular oats!! But as I discover new sources I will try and post them here. And as I come up with new recipes I will add them in as well. Hopefully those things will be helpful to someone.

Saturday, October 2, 2010

We have changed our diet considerably since August. I will be updating this to reflect the GAPS Diet we are now following. Below is what I used when we were gluten, casein etc free. See this page for our current foods and diet protocol.

I wanted to list some of our favorite basic grocery items in the hopes that it would be helpful for someone.
(If you want to see a more indepth description of how these are used in our house go to my other post.)

Tuesday, July 27, 2010

Buddy gave me the best compliment ever, coming from him. He ate his first gluten free sugar free banana nut muffin and quipped "they are so good, so good you see!" So with that in mind here is the recipe

Cream Honey and Coconut oil in a stand mixer. Add eggs and egg white and vanilla (and protein powder) and mix. In a separate bowl mix the rice flour mix, baking powder, baking soda and salt together. While mixer is running add portions of the dry ingredients to the mixer alternating with bananas until all are incorporated. Add nuts if desired. Fill greased muffins tins 3/4 way full and bake at 350 until slightly brown around the edges and toothpick comes out almost clean (aprox 18-20 minutes). I forgot to time them. Turn out onto cooling racks or serve warm.

Wednesday, July 21, 2010

So I am long overdue in posting a basic weekly menu and how we do what we do. I do not make menu plans. I cook what I feel like cooking that afternoon based on the foods I have on hand. This list is in retrospect using Buddy's food diary -actually a large calendar posted on the fridge. I fill it in as he eats foods that day and circle the allergen food. Then I can look at what is circled and see a visual of what allergens he has eaten when. Based on that, I will never let him eat something in less than four days. So if he eats an allergen food, he can not eat the food again for another three days (atleast).

I am trying really hard to give Buddy more days in a row that he eats allergen free. There are some foods that he eats pretty much everyday (especially Peanut Butter) but the boy has to eat! I will just put in what I cooked for the rest of the family each night for dinner to help give the bigger picture. Breakfast and lunch are the usual uninteresting orders of wheat bread sandwiches etc.

Okay not terribly interesting post but maybe it will give an idea to those who are needing to cook for different food needs in the same house.

A generel rule of thumb, I try and cook the same protein for everyone for dinner but just modify it for Buddy. As when I make chili or meatloaf or meatballs and spaghetti, I make a hamburger on the side (his favorite food anyway!) for Buddy. I pull off the meat for his hamburger before I start assembling the dish and then fry it in a small pan right before we are ready to eat. If we eat pasta, then I cook a small sauce pan full of rice pasta for Buddy. Or when I cook chicken or pork I try and cook the meat the same way but have a smaller baking pan with Buddy's meat that is seasoned safely for him. It is possible to feed everyone and not lose your mind trying to do it. I try and keep it simple.

Here goes the break down, if you're not still with me by the end,
I understand ....

Baked chicken breast, steamed organic brown rice and apple slices. I try and cook the same protein in a smaller pan with Buddy's allowed seasonings.(The rest of the family has baked marinated chicken breasts with baked potatoes and salad)

(can we all guess this time?) - Gluten Free Bread with Organic Peanut Butter & Local Honey with Peach chunks

Shelton's Turkey Hot Dog (* allergen food- has sage family seasonings in it) with organic mustard and local honey with Deboles Brown Rice Pasta and blueberries and applesauce
(The rest of the family had .... ummm I don't remember, I only keep a food log for Buddy!)

Hamburger with Pamela's corn muffins and more blueberries ( cooked Buddy's Hamburger from the same beef that I made the chili- just in a small separate pan)(The rest of the family had Chili with corn muffins and salad)

Day 6 (*allergen food eaten)
Eggs and Coconut Milk Yogurt with blueberries (*the coconut yogurt has cane sugar in it which is an allergen)

Gluten Free Bread with Organic Peanut Butter & Local Honey and Banana

Pork tenderloin with steamed brown rice and applesauce and blueberries, and Vanilla Almond Breeze with Arrowhead Mills Puffed Corn (he was reaaally hungry that night)(The rest of the family had Roast Pork Tenderloin, baked potatoes or steamed rice and yellow summer squash) I usually buy the Pork tenderloins from Kroger that are two in a pack. I roast both- one seasoned for Buddy and other seasoned for the rest of the family.

Day 7 ( allergen free )
Oatmeal with maple syrup and raisins

ummm do I really need to type lunch?.... with apples slices and corn chips

Thursday, July 15, 2010

So as you may have read in my other Puffed Grain Bar recipe, Buddy was less than excited about the first recipe product. But with some tweaking (and even some pictures for this one). Here is the one he WILL eat!!

I used 1 cup roasted almond butter (no salt) and 1 cup cashew butter (no salt).I like to use the organic nut butters from Once Again Nut Butter.

But we also get the organic butter from Maranatha. Just watch out for their No Stir ones, they usually have sugar and palm oil added.

I usually buy puffed rice, puffed millet and puffed corn from Arrowhead Mills BUT they are NOT certified Gluten Free. They claimed (when I spoke with someone at the company) that they practice good handling practices and clean equipment between runs; but they can not guarantee that there are not any traces of gluten in the puffed grain. But that is okay with us since Buddy does not have Celiac's disease. But if you have someone who does find another brand, one that does say Certified Gluten Free. We are now gluten free so I use Erewhon Rice Twice Cereal for the puffed grain.

For this recipe I used 3 cups puffed brown rice and 1 cup puffed millet. I use about 3 cups of Erewhon Rice Twice Cereal. (I found it at the Whole Foods 90 miles from me. I stock up)

Mix together honey, date sugar & nut butters. Microwave one minute at a time. Stir after each minute. I microwaved for a total of 4 minutes (but my cashew butter was cold out of the fridge). Microwave in one minute increments until bubbling and fully combined. This stuff will be REALLY HOT! I cook mine in my Pampered Chef Batter Bowl.

Remove from microwave and mix in the puffed grain (you can also add raisins or chopped dried fruit at this stage too), stirring carefully until well combined. Pour out into a well greased large lasagna pan or cookie sheet with a lip. (I spray my lasagna pan with Pam Olive Oil Spray). Let cool completely.

Cut into squares or bar shapes and store in ziploc bags.

Store flat in one layer or put plastic wrap between layers. They will want to stick back together.

And if you ever travel with them in the car, beware,
you may end up with one very larger grain BALL. Twelve or more hours of travel in an over-stuffed minivan for us, equaled a large grain ball about the size of a cantaloupe. But it was still yummy. We just tore off chunks and munched. When you are in the car for that long with three children, food makes everyone happy and hopefully a little more quiet!!!

So there ya go. Hope you enjoy it as much as we do. There are days I even count this as Buddy's protein in a meal (Shhh don't share that.) and give him some extra crackers and fruit.

Mix all the ingredients together well in a microwave safe - oven safe pyrex dish. Shape mixture into a ring, forming around the outside edge of the bowl. Microwave 7 minutes. Remove and squirt ketchup over the top. Microwave another 7-8 minutes. To finish you can place in the oven or under a low broiler for a crunchier top. When finished cooking, the fat from the beef will pool in the center hole of the ring and you can use a turkey baster to remove it or simply mop it up with paper towels.

What I love is that this is so fast and the shape allows you to remove the fat, which otherwise would absorb back into your meatloaf and make it all greasy. bleck!

So yummy with mashed potatoes and green beans or your veggie of choice. This also makes great meatloaf sandwiches the next day cold and freezes really well. You can make this gluten free by simply using Gluten Free Crackers for your bread crumbs. It double and triples really well, just be sure to increase your cooking time.

Saturday, May 29, 2010

I have to thank my friend Karen for this one. She gave me the recipe and I have used what worked in our diet restrictions in it. Of course Buddy doesn't really like them, but everyone else does. Squirt likes to eat one on her ballet class day when she will eat dinner late and burn lots of calories before. Her Daddy likes to grab one in the AM if he is running late for work and needs a quick breakfast. And Bubba likes to mooch bites from anyone who will share with him. Buddy takes one bite and is done. ((((sigh)))) at least I tried to give him a new food option. Anyway, I have no idea how many calories or protein grams are in one but they are loaded with both.

Combine in microwavable safe bowl and microwave for three minutes stopping and stirring between each minute. Pour in puffed grain of choice and mix well (about 3 cups or less). I just eye ball it until it is the right consistency I want. More puffed grain for crunchier, less for gooier. I use 2 parts puffed organic brown rice and one part organic puffed millet (more protein).

Pour out into greased lasagna pan or other pan with lips and let cool completely. Cut into squares and store in ziploc bag. These are waaaaay cheaper than buying protein bars and have so much less other 'stuff' in them. Simple and yummy.

Wednesday, May 26, 2010

I tried out a new version of a bread recipe today. I picked it up from Paula's Bread. I had been having trouble with my bread being a little too wet recently. I know that humid hot weather didn't help, but I needed a better solution. So this turned out great. I think the key was cutting back on the oil and honey.

Combine ingredients in mixer. Mix til just combined. Let sit with lid on and sponge for 20 minutes. Stir down and add about 5 more cups of wheat flour or less, adding one cup at a time until the dough cleans the sides of the bowl. The key is to add one cup of flour at a time at this stage. Let each cup become fully incorporated before adding the next cup. If the weather is dry it may take only 3 to 4 cups of flour. If the weather humid it may take closer to 5 cups. The texture you are looking for is when the bowl's sides look clean and the dough has formed into a ball but still looks pretty sticky. Then mix on setting 1 on the Bosch Universal Mixer for 4 minutes. Turn out onto oiled surface. Cut into four sections and form into loaves. Place in greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for about 25 minutes or until golden brown on top and sounds hollow when thumped. Turn out onto racks, cool and bag. Use right away or freeze. If using from the freezer simply leave on the counter to come to room temperature and then enjoy. Don't refrigerate this bread.

Wednesday, May 19, 2010

I never even liked chili until I made this recipe. The original is the Rachael Ray's Veghead Chili recipe. I have played with it and made it my own (as I so often do).

You can either add in a pound of browned ground beef drained or following recipe and leave it vegetarian. Often, if I am short on beans, I will even cut back on the beans and use mostly ground beef. You can adjust the Vegetable Broth to accommodate the change in ingredients adding or not adding to get the consistency you like.

Cut up green peppers and onion. Sauté in large pot in a little olive oil over medium heat. Cook until onions are translucent. Add in garlic and cook for another minute. Add in diced tomatoes & beans. Stir well to combine. Add Vegetable broth as needed for desired consistency (add less for a thicker chili). Bring to a boil and simmer for about 15 minutes. Add in cumin and chili powder and simmer on extra low until ready to serve.

We eat this vegetarian style over steamed brown rice for a complete protein. Or carnivore style without the rice and with the ground beef.

If you are doing this with ground beef. Brown your ground beef separately and add to your pot of onion and green peppers when you add the garlic. Then follow the steps from there adding in or not the beans if you want.

We love to eat this along with a fresh batch of Pamela's Cornbread muffins made with honey and sunflower oil or olive oil. (Of course Buddy usually has a hamburger and rice, since the chili has too many allergens for him. But he loves those cornbread muffins!)

Makes awesome leftovers and freezes well too. You can even freeze cooked brown rice separately to eat with it another day.

If I make this with ground beef, I simply set aside some plain beef for Buddy and fry a hamburger in a small pan on the side for him. Then he eats the brown rice and cornbread with the rest of the family and his choice of allowed fruit.

Gluten Free Pantry French Bread Mix This is our staple bread, because it is sugar free and I can make it without any rotation allergy ingredients. My little guy eats this about six out seven days in a week. It is really easy to make and if you slice it and place plastic between the slices, you can pop a slice out of the freezer and microwave for about 35 seconds- comes out like fresh soft bread.

Any nut butter (see Puffed Grain Bars recipe for more info)- Peanut Butter, Cashew Butter or Almond Butter with honey, apple butter, or all fruit (edited to say All Fruit now has maltodextrin in it and that makes me nervous, even if it is gluten free. Something that far processed can't be good for you.) honey on Pamela's French Bread or Spelt bread or even as a pancake sandwich on Rice Pancakes.

Beachy's Apple Butter comes from Salisbury PA (I love this!!!! It is just apples, cider and spices. It does have cinnamon which we have to rotate, but it the BEST apple butter you have ever tasted!)

Polaners All Fruit Blueberry - No it is not organic, but it is sugar free. It is sweetened with pear juice which we rotate. So Buddy eats this on Pear day.

Lots of apples, blueberries, peaches, cherries, bananas, grapes, dried apricots, and raisins. (as much of any kind as he wants any day). I buy frozen peaches, cherries and; blueberries in bulk and pull out what I need.

We love any of the So Delicious products but we can really only buy the Coconut Ice Cream in our little town. We did find the coconut yogurt at a big city Whole Foods while on vacation. Buddy chowed down on it. I love that it is sweetened with agave nectar, so we don't have to rotate the vanilla flavor.

(Edited to note: this is no longer how we eat or what is in our fridge and pantry. We are now totally grain free and following the Gut and Psychology Diet aka GAPS Diet for our whole family as of August 2011. See my posts on GAPS for further info and this post describing how we eat now.)

Saute peppers and onion in a large pan over medium heat. Saute until onions are translucent or close to it. Add garlic and Poultry Seasoning. Stir to combine fully. Add diced tomatoes, rice, vegetable broth and meat. Stir to combine. Bring to a simmer and then simmer on low until rice is soft and almost all liquid is cooked out. Takes about 1 hr - 1 1/2 hours. If you use white rice it will take about half that time but you will miss out on all the fiber and nutrition the brown rice offers.

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About Me

I am the mother of eight children (four here on earth and four in heaven) married to my best friend for 14 years. I have been homeschooling since our oldest child was 4 yrs old. In January of 2010 our middle child was diagnosed with multiple food and environmental allergies. This blog was started in the hopes of being able to help others as they face the new journey of dealing with feeding a child with complex and multiple food allergies. But above and beyond that, my greatest desire in all things is to glorify my Lord and Savior Jesus Christ.